Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style spread, featuring all the ingredients we’re excited about. Restaurants like Kasama in Chicago and Neng's Jr. in Asheville are getting attention for imagining what Filipino food can be, while remaining true to the sweet, salty, sour, and umami flavors that distinguish the cuisine. This spring we are teaming up with Jay Guerrero to celebrate the way immigrants have brought their cuisine all over the world, using local ingredients to make food that isn't traditional, but absolutely Filipino. Pricing includes a wine pairing with each savory course and tea or coffee with dessert.

Adobo Boiled Peanuts and Garlicky Puffed Hominy
Grilled Pork Skewers with Spicy Banana Ketchup Glaze and Puffed Rice Crunch
Ukoy (Shrimp and Spring Vegetable Fritters) with Calamansi Dipping Sauce

Kinilaw with Rockfish
Avocado, Coconut Vinegar-Pickled Red Onions, and Burnt Coconut

Short Rib Kare Kare
Achuete Peanut Reduction, Charred Long Beans and Eggplant
Bagoong Butter and Garlic Sticky Rice

Lumpia Hubad
Kamote, Shaved Jicama, Bean Sprouts, Blistered Green Beans,
Sweet Peanut Soy dressing, and Crispy Savory Lumpia Crumble

Halo Halo
Ube Ice Cream, with Sweet Red Beans, Macapuno, and Pandan Pate de Fruit
Calamansi Granita and Sweetened Condensed Oat Milk Drizzle

The vegetarian version will include vegetable fritters to replace the Ukoy, grilled king oyster mushrooms to replace the pork skewers, and braised banana blossoms to replace the short ribs.

The pescatarian version will include grilled shrimp to replace the pork skewers, and braised banana blossoms to replace the short ribs.

The gluten-free version will omit crumbled lumpia from the Lumpia Hubad.